Rummy Choco Chip Cookies: A Recipe You'll Return To Time and Again
Combine the best of rum and chocolate in these delectable rummy chocolate cookies, which have a tantalising blend of rich, buttery flavours infused with the warmth of rum and decadence of chocolate. What sets this recipe apart is the addition of rum, which adds a lovely depth and complexity to the overall flavour profile.
They are a delightful riff on the classic chocolate chip cookie that you can serve at your next party with some spiced rum White Russians (keep reading for that recipe). This is a foolproof cookie recipe, so every batch will deliver crisp edges and a chewy centre, with chocolate chips bursting with gooey sweetness that perfectly complement the subtle rum notes.
It's generally recommended to match darker rums with either dark or milk chocolate, a principle this recipe also follows. The rationale here is that the creaminess of milk chocolate combined with a subtle cocoa bitterness enhances the caramel notes present in the rum.
The recipe uses Captain Morgan, a delicious Caribbean rum known for its notes of cinnamon, clove, dried fruit, caramelised sugar, vanilla, and honey. These rich and aromatic flavours will turn the humble chocolate chip cookie recipe into the stuff of dreams.
So, roll up your sleeves, gather your baking tools, preheat the oven, and let’s set on a baking adventure with these irresistible homemade cookies.
Ingredients
½ cup of softened unsalted butter
1 ¼ cup of packed brown sugar
¼ cup of granulated sugar
2 ¼ cups of flour
1 tsp of baking soda
¼ tsp of salt
2 egg whites
1 tsp of vanilla extract
60 ml of Captain Morgan dark rum
1 cup of chocolate chips
Rum infused with cinnamon to drizzle
Instructions
The rum can be infused with cinnamon in advance. Just put a little bit of rum with a cinnamon stick and leave it for a few days in an airtight jar.
Preheat the oven to 175 C and line your baking tray with parchment paper.
Cream the softened butter, packed brown sugar and granulated sugar till fluffy and pale.
Then mix in the rum and vanilla. You can also use the cinnamon infused rum too here.
Sieve the floor into the butter and sugar mixture. Don’t whisk but fold to prevent excess gluten formation.
Then fold in the chocolate chips and you’ll get your cookie dough. Chill it in the refrigerator for half an hour.
Use a tablespoon or an ice scooper to make the cookies, and place them on the prepared baking tray.
Bake in the preheated oven for 10 to 15 minutes or until the cookies turn golden brown around the edges.
Leave them to cool on a wire rack, and using a pastry brush baste them with the spiced rum.
Enjoy them with a chilled glass of rum White Russians. Recipe below.
Rum White Russians
White Russians are traditionally made with vodka, but we’re using Captain Morgan rum here. The drink is creamy and has quite the caffeine kick.
Ingredients
30 ml of coffee liqueur
30 ml of Captain Morgan rum
A dash of vanilla extract
75 ml of heavy cream
Instructions
Put some ice cubes in a lowball glass and then pour a layer of coffee liqueur, followed by the rum and vanilla extract.
To create the cloud-like cream layer, slowly pour the heavy cream on the back of a spoon suspended over the glass.
Don’t not mix. Serve immediately.
